How to cook Southern Fried Chicken

[ameliaj]

Punzy, I wonder why he soaked the chicken in milk, over night? From what I understand, soaking in milk is one way to absorb the smelliness of meat going bad. It is often used to take the fishy smell out of fish which have turned the corner. Wonder if he was using older chicken.

For you food scientists, what other cooking properties does milk have that might aid in cooking of fried chicken?

My grandmother began preparing the chicken for frying a day ahead. She washed it and salted it. Every few hours she would rinse the chicken and resalt it. I guess the salt drew out any unpleasant taste in the chicken and tenderized it too. Probably did the same thing as soaking it in buttermilk. She fried it in a combo of crisco shortening and lard. What's a few clogged arteries when something tastes so good

 

[Teresa]

My grandmother began preparing the chicken for frying a day ahead. She washed it and salted it. Every few hours she would rinse the chicken and resalt it. I guess the salt drew out any unpleasant taste in the chicken and tenderized it too. Probably did the same thing as soaking it in buttermilk. She fried it in a combo of crisco shortening and lard. What's a few clogged arteries when something tastes so good

righto. if you're going to fry up some chicken you need to go all the way, imo.

 

[ShallowsNole]

Soaking in milk is also a prerequisite for wild game...draws out the "strong" flavor, and tenderizes. At least that's what Fuzz's family tells me. I'm not big on venison.

 

[Smiling JOe]

My grandmother began preparing the chicken for frying a day ahead. She washed it and salted it. Every few hours she would rinse the chicken and resalt it. I guess the salt drew out any unpleasant taste in the chicken and tenderized it too. Probably did the same thing as soaking it in buttermilk. She fried it in a combo of crisco shortening and lard. What's a few clogged arteries when something tastes so good

Salt doesn't tenderize, it cooks, and salting overnight will draw out any water from the meat, which isn't good, unless you like really dry chicken. I know a few grandmas who cook really dry chicken. Maybe they do the salt thing. When using salt in cooking, I never salt until just prior to cooking, so that the moisture remains inside the meat.


I forgot all about the lactic acid found in milk, and acid does tenderize as noted. It's been a while since I ate fried chicken, but now I am thinking about soaking some chicken in milk overnight to see how it works.

 

[kathydwells]

Salt doesn't tenderize, it cooks, and salting overnight will draw out any water from the meat, which isn't good, unless you like really dry chicken. I know a few grandmas who cook really dry chicken. Maybe they do the salt thing. When using salt in cooking, I never salt until just prior to cooking, so that the moisture remains inside the meat.


I forgot all about the lactic acid found in milk, and acid does tenderize as noted. It's been a while since I ate fried chicken, but now I am thinking about soaking some chicken in milk overnight to see how it works.

If you fry it, can I come for dinner?

 

[Smiling JOe]

If I was going to soak it overnight, it wouldn't be ready in time for dinner. The chicken has to defrost, first.

 

[Teresa]

SJ - the salt does not necessarily dry out the meat according to my experience with brining whole turkey or hen. using salt and water (and sometimes sugar) provides a greater concentration of salt and moisture outside the meat than inside, so the moisture and seasoning (salt) can penetrate the meat rather than draw moisture or salt out, or so the theory goes.

cooksillustrated does a lot of kitchen testing and I love learning from this mag..

the basics of brining. how salt, sugar and water can improve texture and flavor in lean meats, poultry and seafood.

http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf

I don't do a lot of brining but when it comes to whole turkey or hen, I always do this extra step to increase/maintian moisture. a lot of moisture is lost in meats by the time it gets to the grocery, so I think its a good thing to do. also, paula dean taught me to add water to hamburger meat when making burgers - its her main secret ingredient!

 

[Goddessgal]

Memory lane: does anyone else remember the Quick Chick, that used to be in Freeport?

 

[Teresa]

If I was going to soak it overnight, it wouldn't be ready in time for dinner. The chicken has to defrost, first.

soaking overnight is overkill for small pieces. only needs an hour or two.

 

[Smiling JOe]

Interesting and confusing, tootsie. sounds like we could do our own chicken experiments and have some good eating in the process.